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“Once a month we have “Cake-day” at the QLD Symphony Orchestra. It’s an opportunity for us all to gather for morning tea and try a lavish selection of baked delicacies by our industrious members. I’ve taken on the role to provide cakes for the vegan members of the orchestra, so I’m always looking for new recipes that taste just as good as their non-vegan versions. Sometimes it takes a few tries to get the recipe up to the standard I want but some are so delicious on the first attempt that I don’t need to change anything. For this recipe I found a basic vegan cupcake recipe and changed it into this zingy little number with the addition of carrots, currents and walnuts. Enjoy!”

Ingredients

1 cup coconut oil

3/4 cup soy or almond milk

2 bananas

Juice and rind from 2 lemons

1 carrot, grated

1 cup currents

3 cups self raising flour

2 cups white sugar

1 tsp baking soda

1 tsp salt

2 tsp mixed spice

1/2 cup chopped walnuts

For the glaze

1 cup icing sugar

Juice and rind from 1 lemon

Method

Place coconut oil, soy or almond milk, bananas and lemon juice and rind in a food processor and blend until smooth.

“I recently made a delicious fruit and nut loaf from one of Bill Grainger’s beautiful cookbooks. It was light and fragrant with nice chunky pieces of dried fruit and crunchy nuts. Because it didn’t have a lot of butter or eggs in it I decided to try and convert it to a vegan version. After a few attempts I got the right balance that doesn’t lack any of the flavours or textures of the original. It also works great toasted after a few days and freezes well. Of course I do have it smothered with butter, but you can always find a vegan alternative. Enjoy!”

“Is it okay to make a new years resolution in May? Better late than never I suppose! So here it is: I plan to try to post recipes at least once a fortnight from now on. (Let’s see how long that lasts). So, to start the ball rolling I’ve been trying a new coconut loaf recipe that is great for anyone lactose intolerant or vegan…or just hungry. And it’s super easy! Just throw all the ingredients in a mixer and stick it in the oven. While testing it I tried 2 variations of different ingredients and both loafs were fabulous, moist and tasty. I think this will be my new standby for those last minute baking emergencies. Enjoy!”

(Photo by Gary Donald Corbett)

Ingredients for loaf

300g self raising flour

100g shredded coconut

100g white sugar or coconut sugar

50g coconut oil or olive oil

300g coconut cream

zest of 2 limes or 1 lemon

Ingredients for icing

juice of 2 limes or 1 lemon

100g icing sugar

20g shredded coconut

Method

Preheat oven to 180 degrees celcius.

Grease a loaf tin and line with baking paper.

Put all loaf ingredients into a mixer and combine.

Transfer to loaf tin and bake for 25-30 minutes or until a skewer comes out clean.

Allow to cool in the tin

Lightly toast the coconut in a pan until just golden.

Combine Lemon or lime juice with icing sugar until all lumps are gone.

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Hello, my name is Craig.

Craig Allister Young is a cellist, orchestrator, arranger, singer and song-writer who works with the QLD Symphony Orchestra in Brisbane.
Over the past 20 years he has orchestrated music for most of the major orchestras in Australia, composed music for the Sydney 2000 Olympics,
toured a cabaret ensemble around QLD and for the past three years has been a musical director and cellist for the QLD ballet. His passion for cooking
saw him embark on his latest adventure as a top 24 contestant in the hugely popular TV sensation Australian Masterchef 2011. It is from this that the idea of
"Musical Menus" materialised as a way of combining his love for music with his passion for creating imaginative culinary dishes. Bon Appetite!